Ingredients:
1 tablespoon lentils, toasted ( I use yellow lentils)
1 cup water
1/2 teaspoon salt ( to taste)
1/8 cup shredded carrots
1/4 cup shredded cabbage
1/4 cup frozen peas
1/4 cup couscous
1/2 teaspoon butter (optional)
cooking spray
2 tablespoons chopped onions
1/2-1 teaspoon soy sauce
1/8 teaspoon ground cinnamon
pepper
paprika
Directions:
Combine lentils and water in a medium sized pot and bring to a boil over a high flame.
Reduce flame to low, cover, and simmer.
After 10 minutes, uncover, add 1/2 teaspoon salt (or to taste), and the shredded carrots and cabbage.
Replace cover, and simmer again.
After 5 more minutes, uncover again, add the frozen peas, cover, and simmer for a further 5 minutes.
Now remove from flame, drain, and reserve the lentil-veggie water.
If necessary, add some additional water to bring the reserved water to 3/8 cup quantity.
In a separate saucepan, bring this water to a boil, add the couscous, stir once, switch off burner, cover, and let it sit for 5 minutes.
After 5 minutes, uncover, and fluff up the couscous with a fork.
Toss with 1/2 teaspoon butter, if desired.
Meanwhile, spray a non-stick saucepan with cooking spray and saute the onions in it over a medium flame until translucent, about 3-4 minutes.
Now add the drained lentil-veggie mixture, soy sauce, cinnamon, pepper, paprika and saute on a low flame until the mixture is fairly dry.
Mix in with the cooked couscous, and eat immediately!
Servings: 1
Time preparation: 5 min.
Time total: 35 min.